• Creamy Chocolate Coconut Pie

    creamy chocolate coconut pie

    A healthy dessert full of good fats and carbs with around 80% less calories than other varieties. However it still does need to be enjoyed in moderation.

    Ingredients for coconut crust

    • 2 cups shredded coconut
    • 1/4 cup honey
    • 1 tablespoon coconut butter
    • pinch of salt

    Ingredients for chocolate mousse

    • 2 avocados, peeled and pitted
    • 1/2 cup honey
    • 1/2 cup cocoa powder
    • 1 tablespoon vanilla essence
    • 2 tablespoons coconut butter
    • 1 can of full fat coconut milk, refrigerated overnight

    Ingredients for fudge sauce

    • 1/4 cup maple syrup
    • 2 tablespoons cocoa powder


    1. In a food processor or blender, combine the ingredients for the crust and pulse until a dough like mixture begins to form. press the crust into a greased or parchment paper lined spring form pan. You can use a normal pan but it will be harder to remove and serve
    2. Once again in the food processor or blender, combine all of the ingredients for the chocolate mousse. Mix until smooth and set aside
    3. Remove refrigerated coconut milk and scoop the cream from the top leaving the liquid behind. Whip the cream until light and fluffy. This will take longer to do than normal cream
    4. Carefully fold the chocolate mousse and whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust
    5. For the fudge sauce, mix together the maple syrup and cocoa powder until well combined and smooth. Drizzle the sauce over the top and run a knife through the sauce to create a swirl appearance
    6. Cover and refrigerate for a minimum of 4 hours before serving